Ingredients
- 225g PLAIN FLOUR
- 70g SUGAR
- 170g DORSET STRAINED YOGHURT
- 70g BUTTER
- 1 EGG
- 145g RASPBERRIES
- 1tsp BAKING POWDER
- 1/2tsp BAKING SODA
- 1/2tsp SALT
Method
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Preheat oven to 200°C.
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Spray, grease or put paper liners in 12 muffin cups.
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In a medium mixing bowl, stir together dry ingredients.
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In a small bowl, beat together Dorset Strained Yoghurt, melted butter and egg.
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Stir yoghurt mixture and raspberries into dry mixture until almost blended.
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Add raspberries and stir until batter is just blended. Avoid over mixing.
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Spoon into prepared muffin cups.
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Bake until nicely browned, about 20 minutes.